Findings on spices and bacteria in foods

from the Institute of Food Technologists

1998 Annual meeting in Atlanta

Spices not only add flavor to food, they may slow down the growth of E. coli bacteria in uncooked meat. E. coli, a bacteria found in raw meat and produce, can cause gastrointestinal disease, severely damage the intestinal lining and, in some cases, result in death. Scientists at Kansas State University found that sprinkling E. coli-contaminated meat with these spices reduced bacteria levels.

Clove proved to be most effective additive, reducing E. coli by 99 percent, followed by cinnamon, 80 percent; garlic, 75 percent; oregano, 50 percent; and sage, 37 percent. They also found that a combination of garlic and clove killed 99 percent of E. coli in salami.

Hot Pepper Oil May Prevent Salmonella


Spices Ward Off Bacteria

Evolution and Human Behavior, 7/01

Spices Flush Toxins from the Body

A tip from

Storing Spices

Excerpted from an article by Siri-Ved Kaur Khalsa

Bacteriostatic effect of dill, fennel, caraway & cinnamon extracts against Helicobacter pylori

J Nutritional & Env Med, June 2005

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